Ask any kid what they remember from holiday baking, and it might not be the sugar cookie or the elaborate yule log….
This isn’t a hot, bubbly dip. It’s a cold, creamy one that relies on the fridge to set its texture and marry…
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No Bake Sweets
Setting without an oven means choosing what does the holding. Chilled fat does it in a fudge or a truffle, which is why they firm up in the fridge and go soft in a warm room. Gelatin does it in a mousse and needs to bloom before it is melted, or it seizes into threads. Chocolate does it by crystallising, which is why it snaps when it has been cooled properly and turns dull and bendy when it has not.These recipes name the setting agent up front, because that tells you how long to wait and how the finished thing will behave once it leaves the fridge. Where a base must be completely cold before the next layer goes on, the step is not there to slow you down.For the baked versions of the same desserts, see Cakes and Pies and Cookies and Bars. For spoon desserts, Sweet Treats and Puddings.
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My Fresh Taste Kitchen is written by Meriem, who cares more about why a recipe works than about how it photographs. Every page explains the step that usually goes wrong, and the rest is up to your oven.
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